This Moist Peanut Butter Zucchini Cake is a real treat! It mixes peanut butter’s creaminess with grated zucchini, making it super moist and delicious.
Honestly, who doesn’t love a cake that sneaks in some veggies? It feels guilt-free, and the peanut butter gives it that yummy taste we all crave. 🍰
I love enjoying it with a cup of coffee or tea. It’s perfect for breakfast or dessert, and trust me, it’s so easy to bake that you’ll want to make it again and again!
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this cake. If you’re gluten-free, you can substitute it with a gluten-free flour blend. Just be sure it’s one that works for baking!
Peanut Butter: Creamy peanut butter adds moisture and flavor. For a healthier option, use natural peanut butter without added sugars or oils. If you’re allergic, try sun butter or almond butter instead.
Zucchini: Fresh grated zucchini keeps the cake moist. If you’re out of zucchini, you could use shredded carrots or even applesauce for moisture, but the flavor will change slightly.
Sugars: I love using both granulated and brown sugar for depth of flavor. You could reduce the sugars to suit your taste or try alternatives like coconut sugar or a sugar substitute.
How Do I Ensure My Cake Is Moist and Not Dense?
The key to a moist cake starts with the right technique. Here are some tips to keep in mind:
- Make sure to squeeze excess moisture from the zucchini. This prevents the batter from being too watery.
- Don’t overmix the batter once you’ve added the dry ingredients. Stir just until everything is combined for a lighter texture.
- Test for doneness with a toothpick; it should come out clean with a few moist crumbs, not dry. Overbaking will lead to a dense cake.
Following these tips will help you achieve a lovely, moist cake every time!
How to Make Moist Peanut Butter Zucchini Cake
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup creamy peanut butter (preferably natural)
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
Additional Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis, squeezed to remove excess moisture)
- ½ cup chopped peanuts or chopped nuts of your choice (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation, followed by 40-50 minutes of baking time. Make sure to let the cake cool completely before serving. All in all, you’re looking at a little over an hour before you can enjoy this delicious treat!
Step-by-Step Instructions:
1. Prepare the Oven and Pans:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×13-inch baking pan or two 9-inch round cake pans. This ensures your cake will come out easily!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together all your dry ingredients: flour, baking soda, baking powder, salt, and cinnamon. This helps to evenly distribute the leavening agents and spices. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, brown sugar, peanut butter, and vegetable oil until the mixture is smooth and creamy. This step is essential for a fluffy cake!
4. Add Eggs and Vanilla:
Add the eggs to the mixture one at a time, making sure to beat well after each addition. Then, stir in the vanilla extract. This adds that lovely flavor we all love!
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring just until the ingredients are combined. Be careful not to overmix, as this could make the cake dense!
6. Fold in the Zucchini and Nuts:
Gently fold in the grated zucchini and the chopped nuts (if using). Make sure they’re evenly distributed throughout the batter without overmixing.
7. Pour and Smooth:
Pour your batter into the prepared pan(s), smoothing the top evenly with a spatula. This ensures an even bake.
8. Bake the Cake:
Place your cake in the oven and bake for 40-50 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean, your cake is ready!
9. Cool Down:
Once baked, allow the cake to cool completely in the pan. This step is important for achieving the best texture when slicing.
10. Optional Frosting:
If you’d like, you can frost the cake with peanut butter frosting or cream cheese frosting for an extra special touch. Enjoy every bite of your moist and flavorful peanut butter zucchini cake!
Moist Peanut Butter Zucchini Cake FAQ
Can I Make This Cake Without Eggs?
Yes, you can substitute the eggs with flax eggs! To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes to thicken before adding it to the batter. You can use 3 flax eggs for this recipe.
Can I Use a Different Type of Oil?
Absolutely! You can use melted coconut oil, applesauce, or even plain yogurt as a substitute for vegetable oil. Just keep in mind that using a flavored oil like olive oil may alter the taste slightly, so choose based on your preference.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you want to keep it fresh for longer, you can freeze it wrapped tightly in plastic wrap and then foil for up to 3 months.
Can I Add Other Mix-Ins to This Recipe?
Definitely! You can add chocolate chips, raisins, or other nuts to the batter for additional flavor and texture. Just be careful not to add too many mix-ins, as it may affect the cake’s moisture level.
